granola cookie cutters

Granola Cookies

You can use either old-fashioned or quick rolled oats in this recipe. Feel free to substitute other dried fruit and nits, such as apricots and pecans, for the dates and almonds.
1 hour
10 minutes
1 hour 30 minutes
18 cookies
granola cookie cutters
  • 1 cup Rolled Oats
  • 3/4 cups Unblanched Almonds
  • 3/4 cups Pitted Dates
  • 1/4 cup Sunflower Seeds
  • 1 cup Unsalted Butter, Softened
  • 1/2 cup Brown Sugar
  • 1/4 cup Honey
  • 1 Egg
  • 1 cup All-Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
Place in a food processor and pulse until very finely chopped, about 12 pulses:
Rolled Oats
Unblanched Almonds
Pitted Dates

Add and pulse to incorporate, about 6 pulses:
Sunflower Seeds

Cream until light and fluffy:
Unsalted Butter, Softened
Brown Sugar

Beat in:
1 egg

Whisk together and mix in until just incorporated:
All-Purpose Flour
Whole-Wheat Flour
Baking Powder

Add and mix in:
Processed oat mixture from above

Stir just until all ingredients are well blended; do not over-mix. Chill dough for 3 to 4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.

Frost and decorate with Buttercream Frosting, if desired.

Buttercreme Frosting

Beat 1/2 cup softened unsalted butter in a large mixing bowl until light and fluffy. Add 2 cups confectioners' sugar and beat until smooth. Add 1 teaspoon vanilla. If necessary, add a few drops of milk or cream to get a light spreadable consistency.